To friends south of the border, Thanksgiving has yet to come so pumpkins and all it's festive goodness has only just begun. For us in the True North, both Thanksgiving and Halloween has come and gone. I had a couple of decorative pie pumpkins lying around and decided to roast the rotund little guys. I've incorporated this squash in a couple of recipes so far. Like my Dairy Free Pumpkin Pie Smoothie and Gluten Free Pumpkin Spiced Pancakes. :)

Fill an oven safe dish 1/4" deep with water. Place your pumpkin halves flesh down in the water. I only had a small glass dish available so I only put half my pumpkin in the dish. Bake in the preheated oven until soft, about 1 hour. Prick the pumpkin with a fork to make sure it's soft. Peel off the skin and use according to your recipe.

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Managed by Tiffany Chung

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